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| Registros recuperados: 10 | |
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| Spindola,Daniel Gonsales; Hinsberger,Andre; Antunes,Valéria Maria de Souza; Michelin,Luis Felipe Gomes; Bincoletto,Claudia; Oliveira,Carlos Rocha. |
| ABSTRACT Preservatives are widely used substances that are commonly added to various cosmetic and pharmaceutical products to prevent or inhibit microbial growth. In this study, we compared the in vitro cytotoxicity of different types of currently used preservatives, including methylparaben, imidazolidinyl urea (IMU), and sodium benzoate, using the human newborn fibroblast cell line CCD1072Sk. Of the tested preservatives, only IMU induced a reduction in cell viability, as shown using the MTT assay and propidium iodide staining (IMU>methylparaben>sodium benzoate). IMU was shown to promote homeostatic alterations potentially related to the initiation of programed cell death, such as decreased mitochondrial membrane potential and caspase-3 activation, in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Preservatives; Pharmaceutical/chemistry; Fibroblasts/cytotoxicity; Cell death/drug effects; Cosmetics/additives. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502018000100603 |
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| GARAVAGLIA,Juliano; PINTO,Laura Massochin Nunes; SOUZA,Daiana de; CASTILHOS,Juliana de; ROSSI,Rochele Cassanta; MACHADO,Isabel Cristina Kasper; RAMOS,Renata Cristina de Souza; ZIEGLER,Denise Dumoncel Righetto. |
| Abstract Benzoic acids preservatives may be converted to benzene in soft drinks. The use of alternative antimicrobial compounds, specifically nisin and natamycin, would reduce benzene formation. Initially, doses of nisin and natamycin were tested against Lactobacillus plantarum lactic bacteria and Zygosaccharomyces bailii yeast. Using 167 UI/mL of nisin and 0.017% w/v of natamycin no microbial growth was reached on lemon-flavored soft drinks. The benzene formation was analyzed in a standard formulation (380 mg/L of sodium benzoate and 180 mg/L of potassium sorbate) and nisin and natamycn formulation (167 UI/mL of nisin and 0.017% w/v of natamycin). The soft drinks were stored without UV exposure at 20 °C and with UV sunlight exposure at 30 °C, for 120... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natamycin; Nisin; Soft drinks; Benzene; Preservatives. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200274 |
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| Camejo, J.; Rodríguez, T.; García, A.; Aniely M´Boumba; Rodríguez, D.; García, H.; Fernández, A.. |
| Se valoró el uso de diferentes combinaciones de preservantes químicos en la elaboración de un producto untable no fermentado, con vistas a incrementar el tiempo de vida útil del mismo. Los preservantes utilizados fueron sorbato de potasio, ácido benzoico y ácido sórbico, estableciéndose las combinaciones posibles de dos conservantes, que no superara 0,1 % por combinación en el producto final. Se determinó el tiempo de vida útil del untable elaborado con cada combinación, mantenidos a 6 ± 2 ºC. El estudio se realizó siguiendo un diseño de muestreo parcialmente escalonado y tomando como rechazo la modificación de los atributos de calidades físico-químicas, microbiológicas y sensoriales. Se precisó que con las 3 combinaciones estudiadas se incrementó la... |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Preservatives; Benzoic acid; Sorbic acid; Sorbates. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5012 |
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| Akande, G.R.; Emokpae, A.O.; Towuru, E.T.; Ogbonna, C.; Ajayi, A.. |
| The yield of skipjack tuna (Katsuwunus pelamis) was investigated. It was found that 2,75kg of fresh tuna are required for the production of every 1kg of canned tuna. Pre-cooking of tuna which is a major processing stage in tuna canning resulted in a loss of about 19% of its weight based on gutted and headed fish. Changes in the quality of canned tuna packed in brine, oil and tomato sauce at ambient and accelerated temperatures were examined by microbiological and sensory evaluation methods. Canned tuna samples were found to be microbiologically stable and organoleptically acceptable after one year storage period. Total viable counts (TVC) were generally low. Thermophilic organisms, anaerobes (clostridium) and coliforms (E. Coli type 1) were absent in... |
| Tipo: Report |
Palavras-chave: Preservatives; Storage conditions; Preservatives; Http://aims.fao.org/aos/agrovoc/c_6172. |
| Ano: 1988 |
URL: http://hdl.handle.net/1834/2432 |
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| Santos, R.; Beldarraín, T.; Ramos, M.; Chang, L.; Martínez, C.; Bruselas, A.. |
| En este trabajo se emplearon lactato de sodio, metabisulfito de sodio, acetato de sodio y sorbato de potasio para la conservación de picadillo de carne de res. Se elaboró picadillo de res que se mezcló durante 5 a 10 min con los siguientes preservantes químicos: 1000 mg/kg de sorbato de potasio (Variante 2), 2 % de lactato de sodio más 0,3 % de acetato de sodio (Variante 3) y 450 mg/kg de SO2 adicionado como metabisulfito de sodio (Variante 4) y se hizo una variante control sin preservante añadido (Variante 1). Las masas elaboradas se embutieron en tripa impermeable de 80 mm. Los picadillos se almacenaron a dos rangos de temperatura: 0 a 5 °C y 8 a 10 °C. La caracterización de los picadillos arrojó que las 4 variantes tenían similar composición... |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Preservatives; Beef; Wrapping. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4894 |
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| Registros recuperados: 10 | |
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